Filling

Preparation:

In a small bowl, beat the eggs, milk, butter and salt for about 20 seconds until well combined. Sift the flour into a medium bowl. Then add the liquid mixture, beating until well combined, about 1 minute.

In a food processor, combine cottage cheese, Neufchatel cheese, sugar and vanilla until smooth. Scrape into a bowl and mix in the chopped strawberries.

Spray the bottom of a crepe pan or heavy 7-inch skillet with cooking spray. Set over medium heat for about 30 seconds or until a drop of batter sizzles. Pour 2 tablespoonfuls of batter into the skillet and quickly tip it back and forth so the batter evenly coats the bottom. Cook for a minute, or until crepe edges are golden brown. Slide a spatula under the crepe, flip it over and cook for 30 more seconds. Transfer to a warm plate and repeat with the remaining batter, spraying the skillet with cooking spray as needed.